ULB flatbread

Step 1/ 8

• 2 scoops whole wheat flour
• 1 tsp salt
• herbs/chopped olives/onions to taste

Mix together the dry ingredients (4 cups of flour, can substitute 2 cups for other flours) and any herbs/chopped olives/caramelised onions you wish to add.

Step 2/ 8

Add the olive oil and mix by hand.

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Slowly add 1 1/2 cups water while kneading by hand. add until dough is a little sticky.

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Kneed well for 20mins until dough is soft and bouncy and smooth.

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Cover and rest for 30 minutes.

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Divide dough into 4 and brush with olive oil. Allow to rest for 30 minutes.

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Roll out dough to roughly 5mm depth. Bake in a preheated oven at the highest temperature. Serve immediately.

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Spare dough can be kept in the fridge for 2/3 days. Bread is best eaten within 24 hours.